WO2002007530A1

WO2002007530A1 - Foodstuff and method for production of a foodstuff

Info

Publication number: WO2002007530A1
Application number: PCT/DE2001/002662
Authority: WO
Inventors: Wilfried Schnitzler; Steffen Fischer; Roland Meyer-Pittroff; Winfried Russ; Marcus Scheibenzuber; Robert Schaller
Original assignee: Wilfried Schnitzler; Steffen Fischer; Meyer Pittroff Roland; Winfried Russ; Marcus Scheibenzuber; Robert Schaller
Priority date: 2000-07-20
Filing date: 2001-07-20
Publication date: 2002-01-31
Also published as: AU2001278383A1; DE10035693A1; DE10192783D2

Abstract

A foodstuff for humans or animals is disclosed, made from plant raw materials, with a fresh taste, essentially corresponding to the fresh taste of the plant raw material. Said foodstuff comprises a matrix of comminuted, plant raw materials which contains hydrocolloids with no starch, is of stable form and is packed in an airtight manner.

Description

Food and method of making a food

The invention relates to a food for animals or humans with a matrix of comminuted vegetable raw materials with an a _w value of over 0.9 in the matrix and a method for producing a food product in which comminuted vegetable raw materials with the exclusion of an air supply exposed to increased pressure.

A generic foodstuff is known from EP 0 301 956 A2. To make a fruit juice, fruits are first crushed. The liquid is separated from the pulp by means of a centrifuge. The liquid obtained is preferably subjected to a pressure of 150 kPa to 12 MPa under inert gas conditions. Pressure treatment under inert conditions prevents oxidation of the treated raw materials and limits the activity of microorganisms. This means that the natural taste of the food is not lost and good shelf life is achieved.

However, the treated foods must be liquid or pasty for the described method to be used.

In order to obtain a dimensionally stable product, a method is proposed in EP 550 787 AI in which comminuted vegetable raw materials freeze-dried and subjected to a pressure of at least 300 MPa. By adding water, the freeze-dried products obtained can be used again as food. Freeze-drying and pressure treatment result in a food that is stable and, after adding water, takes on a taste similar to the original taste. Pressure treatment, freeze-drying and the addition of water, however, are complex process steps which impair the original consistency and the fresh taste of the food.

The known methods thus lead to foods that are either liquid or creamy and cannot offer dimensional stability due to the high water content. The freeze-dried product, on the other hand, is not comparable to the original product even after water absorption.

The invention is therefore based on the object of providing a dimensionally stable, durable foodstuff which has a fresh taste which essentially corresponds to the fresh taste of the vegetable raw material.

This task is solved with a food for animals or humans with a matrix of shredded, vegetable raw materials with an a _w value of over 0.8, in which the matrix contains non-starchy hydrocolloids, is dimensionally stable and is airtightly packed. The foodstuff according to the invention is extremely moist, such as fresh fruit or vegetables. Although the vegetable raw materials are crushed, the food has a shape stability, which means that it can be deformed under pressure, but does not melt on a flat surface. This dimensional stability is not achieved by gelatinized starch or starch products, but by non-starchy hydrocolloids in combination with an airtight packaging. This manufacturing process in combination with an ultra high pressure treatment leads to a very good durability.

The foodstuff according to the invention can thus be produced as a bar which tastes like fruit or vegetables and is similar in consistency, feel, color and taste to the raw materials. The fruit or vegetable bar according to the invention, like fresh fruit and vegetables, can be classified as a snack, with a pleasant shape such as that of a cuboid or a cylinder in a length between 1 and 20 cm and a diameter between 1 and 4 cm ensuring practical handling.

Gel is preferably plastic and not elastic. Gel preferably has the elasticity below that of a fruit jelly or a fruit gum. Gel is preferably plastically deformable to a limited extent and has almost no elastic properties. A particularly good taste of freshness arises when the food has an a _w value above 0.9 in the matrix. The dimensionally stable food therefore has the additional property of thirst-quenching due to the high moisture content.

In order to bind a high moisture content in the matrix, it is further proposed that the matrix have a gel structure. This leads to a preferably homogeneous, dimensionally stable mass which can have different strengths depending on the water content.

A certain bite resistance of the food is achieved in that the matrix has a texture whose complex shear deformation is between 150 and 400 N. The complex shear deformation is measured here as a Kramer shear press, as described in Weipert, D (1993). Rheology of Food, Hamburg; Behr pp. 329-427.

The crushing of the vegetable raw materials creates a juice, a slush or a pulp, which has a smaller complex shear deformation than the vegetable raw materials. In order to achieve a chewable consistency and a pleasant mouthfeel, it is proposed that the complex shear deformation of the matrix be increased by at least 20% compared to the comminuted vegetable raw materials. This increase in shear deformation leads to dimensional stability, which makes it possible to produce a relatively firm bar. It is advantageous if lumpy, vegetable raw materials are embedded in the matrix. While the matrix ensures dimensional stability, the lumpy raw materials enhance the taste impression of a fresh food. In addition, the lumpy, vegetable raw materials lead to a structured food that is visually recognizable from different products.

A simple production method and a pleasant overall taste impression is achieved in that the lumpy, preferably vegetable raw materials have an average particle size of between 1 and 8 mm. On the one hand, these particles can be sufficiently integrated into the matrix in easy-to-handle bars so that the dimensional stability is not restricted and, on the other hand, they allow a taste impression that is similar to that of fresh vegetable raw materials.

On the one hand, the food should not be deformable like plasticine and on the other hand should not give the overall impression of gummy bears and it is therefore proposed that the food have an elasticity between 50 and 150 N / mm ² (texture analyzer TA.XT2: from WINDPAL; test body full cylinder 5mm 0; penetration depth 1mm). Such elasticity has proven to be particularly pleasant for production, further processing and tasting. It has also proven to be advantageous if the food is a dimensionally stable elastoplastic system with a defined breaking limit. This achieves a certain bite resistance, which, for. B. is in the area of ripe apricots.

Particularly advantageous results with regard to the taste and the consistency of the food have been achieved if the food contains more than 5%, preferably more than 10%, of fiber. This addition of fiber changes the consistency of the matrix on the one hand without affecting the dimensional stability and on the other hand increases the nutritional value.

A pleasant appearance is achieved in that the food has a smooth, moist, shiny surface. This surface gives the impression of freshness. It is dimensionally stable and easy to pack.

In the case of a smooth surface in particular, it is proposed that the airtight packaging lies directly on the surface. This enables the use of packaging that leaves no gas space between the packaging material and the matrix. The packaging thus has a stabilizing effect on the shape of the food and at the same time prevents the surface of the food from being oxidized by atmospheric oxygen.

The food according to the invention is preferably characterized in that when the food is stored according to the Packaging for three weeks, preferably six weeks, at temperatures between 4 ° C and 30 ° C, preferably at room temperature, the antioxidative effect is at least 25% preferably 50% higher than with the air-tightly packaged, shredded vegetable raw materials after appropriate storage. The food described can, for example, be treated with a high pressure, which means that the storage stability of the food is significantly higher than with the mere airtight packaging of the vegetable raw materials used. This storage stability enables distribution, even without a cold chain.

The object on which the invention is based is also achieved by a method for producing a foodstuff, in which comminuted, vegetable raw materials are exposed to an increased pressure with the exclusion of air supply. According to the invention, non-starch-containing hydrocolloids are added and the vegetable raw materials are exposed to the pressure in an airtight manner. This process enables the production of a dimensionally stable, well-preserved foodstuff, the freshness taste of which resembles the taste of the vegetable raw materials even after long storage.

It is advantageous if the comminuted vegetable raw materials have an _aw value of 0.8, preferably above 0.9. This allows to use vegetable raw materials such as fruits and vegetables that have a high water content.

The method advantageously further provides that the food after the pressure treatment has a matrix with an a _w value above 0.8, preferably above 0.9. The food therefore has a moisture content that also quenches the thirst.

Tests have shown that the pressure used is above 50 MPa, preferably above 100 MPa. Above all, pressures above 300 and 400 MPa lead to the formation of a dimensionally stable matrix and an increased shelf life of the food.

Since the matrix should not be changed after the pressure treatment, it is proposed that the raw materials be shaped before the pressure treatment. This makes it possible to produce slices, bars, rings or similarly shaped foods that are easy to pack, transport and eat.

In order to improve the dimensional stability or to increase the digestibility, it is proposed that lumpy, preferably vegetable raw materials are added to the comminuted raw materials. Chunky vegetables, fruits and cereals are suitable as additives, which can advantageously be embedded in the basic matrix. In order not to impair the quality of the raw materials during production, it is further proposed that the temperatures during production be below 60 ° C., preferably below 40 ° C. This enables a gentle treatment of the raw materials, which has a positive effect on the quality of the food.

A simple, fast procedure is achieved by exposing the packaged raw materials in a liquid to the pressure. Since the foodstuffs have an airtight packaging anyway, they can be placed in a liquid which is pressurized accordingly in order to ensure uniform loading of all foodstuffs in the liquid. In practice, the pressures are between 100 and 1000 MPa and the pressure build-up and reduction rates are between 100 MPa / s and 100 MPa / h. The pressure holding time is between 0 seconds and 24 hours.

Excellent results were achieved by adding calcium salts to the raw materials before the pressure treatment. As calcium salts e.g. Calcium ascorbate, calcium lactate or calcium gluconate are used. These additions improve the formation of a gel in the matrix during the pressure treatment.

Several exemplary embodiments of manufacturing processes for producing the foodstuff according to the invention are described below. It shows, the only figure, a schematic of the manufacturing process for the production of fruit / vegetable bars.

The schematic illustration shown in the figure shows how the end product 4 is produced from the three raw materials, raw material for the basic matrix 1, raw material for the lumpy phase 2 and additives 3.

Vegetables or fruits, for example, are cleaned, peeled and cleaned in process step 5 as the raw material for the basic matrix. The raw material is then finely comminuted in process step 6. Process step 7 is optional and concerns the juicing of the raw goods. Depending on the raw material used and raw material consistency, juicing is necessary. The raw material used for the basic matrix should have 10 to 30% dry matter, preferably about 20% dry matter.

The raw material for the lumpy phase 2 is also cleaned, peeled and cleaned in process step 8 and roughly comminuted in process step 9. The intensity of the process steps understandably depends on the type of raw material used, which is used for the lumpy phase 2 or for the basic matrix 1. The raw material thus prepared for the lumpy phase 2 and the raw material for the basic matrix 1 are placed in a container 10 and mixed. In addition, 10 additives such as ascorbic acid, pectin or calcium salts are added to the container. Process step 11 relates to the shaping and vacuum packaging of portions. Portions are measured according to volume or weight and packed air-free in a film. This filled film is then subjected to an ultra-high pressure treatment in process step 12. For this purpose, the packaged units are placed in a liquid-filled high-pressure container and exposed to a pressure of several 100 MPa. Process step 13 is followed by washing or drying the high-pressure liquid and drying the units, so that the portions can be repackaged in process step 14. As the end product, portioned units of packaged vegetable portions are delivered. When the film packaging is removed shortly before the food is consumed, the matrix ensures a dimensionally stable vegetable / fruit body that can be consumed like well-known muesli or chocolate bars.

Example 1: Pineapple-Carrot-Apple

Fresh carrots are washed, peeled and the leaves are removed. Fresh apples are washed, peeled and the core removed. 50 percent by weight of apples and carrots are machine-chopped, mixed and partially juiced in a juice centrifuge. The juice is discarded, the remaining vegetable-fruit pulp contains approx. 80% water and 20% dry matter. This vegetable-fruit pulp forms the basic matrix for bar production. The basic matrix is 0.5% ascorbic acid, 1% amidated pectin (Herbstreith & Fox Type, Amid AF 020-A) and 0.1% calcium chloride (CaCl ₂ ) added. Dried, sweetened pineapple pieces are crushed in the cutter to approx. Rice grain size and mixed with the basic matrix in the ratio matrix / pineapple = 90/10. The bar mass obtained in this way is divided into 50 g portions, shaped into bars or cylinders and evacuated and packed in high-pressure-resistant plastic film. The packed bars are exposed to a hydrostatic pressure of 500 MPa (= 5000 bar) for 600 seconds. The pressure is built up and released at 200 MPa / min.

Example 2: Pepper-Carrot-Apple

Fresh apples and carrots are processed according to Example 1 to form a basic matrix for bar production and, as in Example 1, ascorbic acid and amidated pectin and calcium chloride are added to this basic matrix. Then fresh red, yellow and green sweet peppers are chopped in a cutter to approx. Raisin size and mixed with the basic matrix in the ratio of matrix / sweet pepper = 80/20. The bar mass thus obtained is divided into 50 gram portions and further treated as described in Example 1. Example 3: Carrot-Apple-Millet

Fresh carrots are washed, peeled and the leaves are removed. Fresh apples are washed, peeled and the core removed. 50 percent by mass of apples and carrots are machine-chopped (cutter, Seidelmann company) and mixed. The vegetable-fruit pulp contains approx. 90% water and approx. 10% dry matter. This vegetable-fruit pulp forms the basic matrix for bar production. 0.5% ascorbic acid, 2% amidated pectin, 2% Vitacell powder cellulose (J. Rettenmaier & Sons, type L 600-30) and 0.1% calcium chloride (CaCl ₂ ) are added to the basic matrix. Unswollen millet is mixed with the basic matrix in the ratio matrix / millet = 90/10 and the bar mass thus obtained is divided into 50 gram portions, formed into bars or cylinders and evacuated and packed in high-pressure-resistant plastic film. The packaged bars are further treated as described in Examples 1 and 2.

Example 4: Kiwi Apple Mango

Fresh kiwis are peeled. Fresh apples are washed, peeled and the core removed. 50 percent by weight of apples and kiwis are machine-chopped, mixed and partially juiced in a juice centrifuge. The juice is discarded. The remaining fruit pulp contains approx. 80% water and 20% dry matter and forms the basis for the bar production. 0.5% ascorbic acid, 1% amidated pectin, 2% Vitacell organic apple fiber (company J. Rettenmaier & Sons, type AF 400) and 0.1% calcium chloride (CaCl ₂ ) are added to this basic matrix. Fresh, peeled and pitted mangoes are chopped to approx. Raisin size in the cutter and mixed with the basic matrix in the ratio matrix / mango = 80/20. The bar mass thus obtained is portioned, subjected to high pressure treatment and packaged as in the examples described above.

Example 5: Broccoli-Carrot-Apple

A basic matrix is produced from carrots and apples as described in Example 1. 0.5% ascorbic acid, 1% amidated pectin, 1% Vitacell tomato fiber (company J. Rettenmaier & Sons, type TF 400) and 0.1% calcium chloride (CaCl ₂ ) are added to this basic matrix. Broccoli florets are cut to approx. Crushed rice grain size and mixed with the basic matrix in the ratio matrix / broccoli = 95/5. The bar mass thus obtained is portioned, subjected to high pressure treatment and packaged as in the examples described above.

Claims

claims:

1. Food for animals or humans with a matrix of comminuted, vegetable raw materials with an a _w value of more than 0.8 in the matrix, characterized in that the matrix has non-starchy hydrocoids, is dimensionally stable and is packed airtight.

2. Food according to claim 1, characterized in that the a _w value is above 0.9 in the matrix.

3. Food according to one of the preceding claims, characterized in that the matrix has a gel structure.

4. Food according to one of the preceding claims, characterized in that the matrix has a texture whose complex shear deformation (Kramer Shear Press) is between 150 and 400 N.

5. Food according to one of the preceding claims, characterized in that the complex shear deformation of the matrix is increased by at least 20 percent compared to the comminuted vegetable raw materials.

6. Food according to one of the preceding claims, characterized in that lumpy, preferably vegetable raw materials are embedded in the matrix.

7. Food according to claim 6, characterized in that the lumpy, vegetable raw materials have an average particle size of between 1 and 8 mm.

8. Food according to one of the preceding claims, characterized in that the food has an elasticity between 50 and 150 N / mm ² .

9. Food according to one of the preceding claims, characterized in that the food is a dimensionally stable elastoplastic system with a defined breaking limit.

10. Food according to one of the preceding claims, characterized in that the food has over 5, preferably over 10 percent fiber.

11. Food according to one of the preceding claims, characterized in that the food has a smooth, moist, shiny surface.

12. Food according to one of the preceding claims, characterized in that the airtight packaging rests directly on the surface of the matrix.

13. Food according to one of the preceding claims, characterized in that when storing the

Food after packaging for 3 weeks, preferably 6 weeks, at temperatures between 4 ° C and 30 ° C, preferably at room temperature, the antioxidant effect is at least 25%, preferably 50% higher than with the airtightly packaged, shredded vegetable raw materials appropriate storage.

14. A process for producing a foodstuff in which comminuted, vegetable raw materials are subjected to an increased pressure in the absence of air supply, characterized in that non-starchy hydrocoids are added and the

Raw materials packed airtight are exposed to pressure.

15. A method for producing a food according to claim 14, characterized in that the comminuted, vegetable raw materials have an a _w value of over 0.8, preferably over 0.9.

16. The method according to claim 14 or 15, characterized in that the food after the pressure treatment has a matrix with an a _w value above 0.8, preferably above 0.9.

17. The method according to any one of claims 14 to 16, characterized in that the pressure above 50 MPa, preferably above

100 MPa.

18. The method according to any one of claims 14 to 17, characterized in that the comminuted raw materials are shaped before the pressure treatment.

19. The method according to any one of claims 14 to 18, characterized in that lumpy, preferably vegetable raw materials are added to the comminuted raw materials.

20. The method according to any one of claims 14 to 19, characterized in that the temperatures during production are below 60 ° C, preferably below 40 ° C.

21. The method according to any one of claims 14 to 20, characterized in that the packaged raw materials are exposed to pressure in a liquid.

2. The method according to any one of claims 14 to 21, characterized in that calcium salts are added to the raw materials before the pressure treatment.